Crispy Baked Chicken with Creamy Béchamel Gratin
Golden breaded chicken cutlets layered with ham and mozzarella, then smothered in a velvety homemade béchamel and broiled to bubbly perfection. This crowd-pleasing baked gratin brings comfort and elegance to any dinner table.
🛒 Ingredients
10 servings
- 1 kg (2.2 lb) seasoned chicken breasts
- 1 egg, beaten
- Breadcrumbs, as needed
- Oil for frying
- 200 g (7 oz) sliced ham
- 200 g (7 oz) sliced mozzarella
- 1 chicken bouillon cube
- 2 tbsp margarine or butter
- 2 tbsp all-purpose flour
- 2 cups milk (approx.)
- 1 cup light cream (200 ml)
- Grated cheese for topping
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Directions
- 1
Preheat oven to 400 °F (200 °C). Season the chicken breasts to taste.
- 2
Dip each piece in beaten egg, coat in breadcrumbs, and fry in hot oil until golden and cooked through.
- 3
Arrange the fried cutlets in a greased baking dish.
- 4
Layer mozzarella slices over the chicken, followed by a layer of sliced ham.
- 5
Make the béchamel: melt margarine in a saucepan over medium heat, crumble in the bouillon cube, then whisk in the flour until smooth.
- 6
Gradually pour in the milk, stirring constantly, until you have a light, creamy sauce.
- 7
Stir in the cream, season to taste, and remove from heat.
- 8
Pour the béchamel over the dish, sprinkle with grated cheese, and bake 15–20 min until golden and bubbling.
💡 Chef's Tip
Use whole milk for a richer sauce. A pinch of nutmeg added to the béchamel makes the flavour rounder. Leftovers reheat beautifully at 180 °C for 10 minutes.
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Same category — Poultry
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